Phytochemical Analysis and Functional Properties of Composite Cereal Blends Used as Weaning Foods for Infants
DOI:
https://doi.org/10.63561/jabs.v2i4.1012Keywords:
Phytochemical Analysis, Functional Properties, Cereal Blends, Weaning Foods, InfantsAbstract
This study investigated the phytochemical analysis and functional properties of five composite cereal blends formulated as weaning foods for infants. The study examined the proximate compositions of the blends and assessed their functional properties to determine their suitability for infant feeding. The Research and Development approach adapted from Gall et al. guided the formulation, evaluation, and improvement of the blends. Standard laboratory procedures were used to process raw materials into flour, develop recipes, and analyse nutrient composition, as well as functional characteristics. Proximate analysis covered protein, moisture, ash, crude fat, carbohydrate, and fibre, while functional properties assessed included loose bulk density, water absorption, pack bulk density, gelation time, gelation temperature, wettability, and sinkability. Data were collected in phases using laboratory analysis, organoleptic evaluation by nursing mothers, and growth performance assessment with infant albino rats. Mean and standard deviation were used to answer the research questions, and ANOVA tested the hypotheses at a 0.05 level of significance. The findings showed clear differences in the proximate compositions of the blends. Some blends contained higher protein and fat levels, while others provided greater carbohydrate content, indicating that each blend can support different nutritional needs. The functional properties also varied, reflecting how each blend behaves when prepared as food. Only loose bulk density did not differ significantly among the blends. The study concludes that the cereal blends vary in their nutritional and functional qualities, and these variations can guide their use in infant weaning. Based on the findings of the study, it was recommended that food processors should adjust drying methods for blends with high moisture to reduce the risk of spoilage and improve shelf life, and manufacturers should adjust milling and blending processes to achieve consistent bulk density across products.
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